I love curry. Not all curries but around 99% of them. This is likely the quickest and most versatile curry recipe you'll find.
Delicious Dish Tuesday is up and running!
4-6 large Potatoes (peel any yukon/baking, I leave red/purple and other thin skinned, skin on, you can add as much or as little as you like)
Shrimp (you can also use tofu, chicken (cook before adding) or leave it out if you want a curry potato soup)
2 tbsp Curry powder (or make it like the recipe here!)
Crushed garlic, to taste
Crushed ginger (optional)
1 can Coconut milk (or Creamed Coconut)
1 tsp Turmeric
1 tsp Chili Powder , if desired
Sliced bell pepper
Sprinkle curry powder and half of the turmeric on top.
Dump the can of coconut milk on top. Mix well and bring to a boil on medium heat.
Season with gingner and garlic. Sprinkle turmeric and chili powder.
Combine well and allow to marinate while the potatoes in the wok soften.
When the potatoes are soft, bring to a low heat and add your shrimp (or chicken/tofu). Stir well and when shrimp are done, serve! This is great with brown rice or Indian breads. You can also serve over nooodles, as my son prefers.
|Curry Shrimp - the adult portion has more curry, but my daughter isn't a fan of "soupy" curry. Hers was served with take out left over rice :)|